Ever have those days when cooking feels like climbing a mountain? This is exactly why I love Grilled Balsamic Steak Salad. It’s ridiculously tasty, a total shortcut to a “Wow, you made this?” moment, and you barely break a sweat. Plus, all the fresh stuff makes you feel a little smug. I swear, it saves every cookout—and weeknight—for me. If you’re after more easy summer recipes packed with flavor, check out my favorite arugula nectarine salad—works like a charm as a side!

How to make the best pan-seared steak

Okay, so grilling is fabulous (don’t get me wrong), but sometimes the weather or my laziness gives “indoors” major points. Here’s my no-fuss trick for steak with a deep, caramel-y sear: Let your steak sit out ’til it feels less like an ice pack, then salt it pretty generously. A hot skillet (cast iron if you’ve got it) does the heavy lifting here—oil should shimmer, and steak goes in only when it’s sizzling.

Don’t touch it for a bit. I mean that—just let it do its thing so you get that gorgeous crust. Flip it once, let it finish cooking (the less poking, the better). Couple pats of butter at the end? Heck yes, if you want extra richness. Rest that beauty before slicing—absolutely vital for juicy, steakhouse-level slices. Honestly, not much more to it, and the results are next-level tasty.

Steak salad dressing

Salad is basically just a sauce delivery method, isn’t it? The best part of a steak salad in my opinion? The creamy balsamic vinaigrette (I’m obsessed). Think tangy balsamic, a little Dijon, olive oil, and a splash of cream or mayo so it’s silky but not heavy. Sometimes I toss in a bit of honey too, if my mood says “make this sweet.”

Just whisk it. Or truthfully, shake it up in a jar—no mess that way. Taste along the way; if your face puckers, add a pinch of sugar. My friends always ask for the recipe (I never write it down…until now, lucky you). Drizzle on extra and mop up with bread. Or, do what I do—sometimes I dip the steak right into the dressing before it even hits the salad. Worth it.

Make this steak salad recipe your own

Truly, this is the sort of salad you mess around with and almost never mess up. Ribeye, sirloin, skirt steak—they’re all fair game. Got leftover steak from the fridge? Use it, don’t let it fade away. Arugula is my go-to for big peppery flavor, but mixed greens or spinach will never steer you wrong.

Veggies are dealer’s choice—tomatoes, cucumbers, thin red onion slices, roasted peppers if you’re fancy. Blue cheese? Goat cheese? Both are awesome. Some nights I’ll toss in avocado or, wild move here, grilled corn (it just works). Sometimes I even toss in a handful of those crispy onions from a can for crunch.

Oh, and if you love this style, the garlic butter steak bites recipe on my site is another absolute winner for folks who want flavor without fussing too much. Your steak salad, your rules.

Best Steak Salad Recipe

Let’s just put it out there: This easy grilled balsamic steak salad really does have that five-star restaurant vibe—without you needing an expense account. The combo of juicy steak, tangy-sweet dressing, and greens is crazy good. I’ve made it for friends, picky teens, and even my spouse’s super-polite-but-hard-to-impress coworkers…and every single plate came back clean, sometimes suspiciously fast.

It’s filling without being heavy, honestly a main dish disguised as a salad. I think folks are most surprised by how much flavor pops from just a few simple ingredients. Prep can happen ahead, and you can dress it all up or down (just like those sneakers you wear everywhere). When it comes to quick meals that look Instagram-worthy, this one’s my not-so-secret weapon.

“This salad totally made our weeknight dinner feel special—not complicated at all, and the balsamic dressing was to die for. My husband asked for it twice in one week!”

Popular Salad Recipes

Can’t stop at steak salad? You’re not alone, trust me. I’m a little salad-obsessed when summer hits. Some hits from my own kitchen:

If you’re feeling like something classic and hearty, Amish hamburger steak bake is unbeatable for feeding a crowd.
Best loaded potato salad everyone will love—yep, it disappears super fast.
Grilled shrimp bowl with avocado corn salsa sauce is another favorite here, bright and satisfying.

Mix it up depending on the mood or what’s hanging around the fridge. Sometimes the best meals start there.

Common Questions

Q: Can I use leftover steak for this salad?
A: 100 percent—just slice it thin and let it come up to room temp a bit before piling it on.

Q: What if I don’t have balsamic vinegar handy?
A: Red wine vinegar with a little splash of maple syrup works in a pinch. Totally different taste, but still delish.

Q: Which greens taste best with steak in a salad?
A: Arugula wins my vote for the kick, but mixed greens or baby spinach get the job done.

Q: Best way to store leftovers?
A: Keep the steak and salad separate if you can. Otherwise, things get soggy fast—no one likes a wilted lunch.

Q: Can this be made dairy free?
A: Simple tweak—skip the cheese, and use a dairy-free sub for the creamy dressing part. Still totally tasty.

The only steak salad you’ll ever need

If you’re sick of boring salads or just want to feel like a kitchen genius with zero stress, this recipe is the move. Quick, unfancy, and always a hit at the table (even with picky eaters). It’s great right now, but hey, bookmark this for grilling season, too. And if you want more epic combos, that Balsamic Steak Gorgonzola Salad with Grilled Corn recipe is next-level stuff. For anyone who thinks salads are only lettuce and tomatoes…let’s prove them wrong, shall we? Give it a shot tonight!

Grilled Balsamic Steak Salad

Print Recipe

A delicious and easy steak salad with a tangy balsamic dressing, perfect for weeknight dinners or cookouts.

Total Time: 25 minutes
Yield: 4 servings

Instructions

Let the steak sit out until it reaches room temperature. Generously salt it.
Heat a cast-iron skillet until hot, add oil, and let shimmer.
Place the steak in the skillet and let it cook undisturbed until a crust forms, then flip it once.
Cook to desired doneness, add butter at the end if desired, then let it rest.
For the dressing, whisk together balsamic vinegar, Dijon mustard, olive oil, and cream/mayo. Add honey if desired.
Slice the rested steak and serve over a bed of arugula and mixed greens, topped with tomatoes, cucumbers, red onion, roasted peppers, and cheese.
Drizzle with balsamic dressing and serve immediately.

Notes

Feel free to adapt the salad ingredients based on your preferences or what you have on hand. Leftover steak works great in this salad.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Pan-searing
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Keywords: steak salad, balsamic dressing, easy recipes, summer salads, healthy meals

Easy Grilled Balsamic Steak Salad Recipe